All of Liza's recipes in one handy place!

All of Liza's recipes in one handy place!!

Friday, May 7, 2010

Easy Enchilada Sauce

3 Tbs vegetable or olive oil
1 Tbs all purpose flour
¼ cup chili powder

2 cups chicken or vegetable stock
10 oz tomato paste

1 tsp oregano (Mexican if available)
1 tsp cumin

½ tsp salt
¼ tsp ground cinnamon

1 tsp garlic powder

In a medium sauce pan heat the oil, add flour and stir with a wooden spoon to smooth. Cook 1 minute. Add chili powder, cook and stir 30 seconds. Add stock, tomato paste, oregano, cumin, salt, cinnamon and garlic powder. Stir to combine, bring to a boil then reduce heat to low and cook for 15 minutes stirring occasionally.

The sauce will thicken and smooth out. Serve over enchiladas. The sauce will keep in the refrigerator in a tightly closed container for up to a week and it freezes well too.

Mexican Spice Blend

2 Tbs chili powder
1 Tbs garlic powder
1 tsp cayenne powder

1 tsp coriander
2 tsp cumin

1 tsp red pepper flakes
1 Tbs oregano (Mexican if available)

1 Tbs ground black pepper
2 tsp onion powder

1 tsp chipotle powder (opt.)

I often double this for storing and keeping on hand. Works great in sauces and is an excellent rub for chicken, beef or pork. I also use with veggies for Mexican style pizza, enchiladas or quesadillas.